Do I have to use jarred butter beans for this recipe?

Mostly yes, as the stock from the jar is what helps make the sauce so luxurious, as well as the beans themselves being lovely and tender. Belazu's Judion Butter Beans are the exact sized jar I developed this recipe with . I said mostly, however, as you could also use beans you've cooked yourself with some cooking liquid. The jarred beans will be faster, though!

What sort of sausages work best in these 'nduja butter beans?

You only need two pork sausages for this recipe, so it is only 1/3 of a pack of good ones! My favourites for most recipes are Field & Flower's Farmhouse Sausages (I'm a brand ambassador, but I also eat a stupid amount of these!) but if you want to add extra layers of flavour fennel sausages are also nice here.

Is this recipe gluten-free?

Yes, as long as you make sure no gluten has been added to your chosen brands of sausages or 'nduja.

Creamy Sausage and ‘Nduja Butter Beans

Description

This wonderfully rich and creamy one-pot recipe for Creamy Sausage and ‘Nduja Butter Beans with Peppers and Spinach is the perfect weeknight dinner, perfect served with crusty bread for mopping up the sauce!

Ingredients

Scale

1 tbsp olive oil
2 pork sausages, casings removed
2 small or 1 large romano pepper
2 large garlic cloves
2 tsp ‘nduja pasta
75ml white wine
250ml chicken stock
370g jar butter beans + plus the liquid from the jar
80g bag baby spinach leaves
3 tbsp double cream
sea salt and freshly cracked black pepper
lemon juice, to taste

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Instructions

Heat the olive oil in a medium to large frying pan or shallow casserole over a medium high heat. Once the oil is shimmering, add the sausage and cook for 5-6 minutes until it has started to brown, breaking it up with the back of your wooden spoon as you go.
De-seed the pepper and roughly chop, stirring the pieces into the pan. Cook for a further 5 minutes until it has started to soften, then crush the garlic and stir it into the sausage mixture. Cook for 1-2 more minutes, until fragrant.
Stir in the ‘nduja, followed by the white wine. Let the wine bubble away until it has formed the sauce, using the spoon to scrape up any browned bits from cooking the sausages as it does. Add the chicken stock, and bring the mixture to a simmer, and cook for 15 minutes, stirring occasionally.
At this point everything should have thickened, with still a slightly loose sauce. Stir in the beans, plus the liquid from the jar, and allow to simmer for 5 more minutes.
Gradually stir in the spinach until it has wilted, then stir in the cream. Add some salt and pepper, squeeze in a little lemon, then taste the sauce. Add more salt to make it savoury, more pepper for depth and more lemon for brightness, as needed. Serve immediately.